Salted Caramel Butterscotch Chip Cookies are chewy cookies that start with an easy cookie dough recipe. They are a delicious, sweet-salty alternative to chocolate chip cookies.
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If you haven't made cookies with butterscotch chips before, you need to try these. They are chewy, and the combination of caramel and butterscotch cures my craving for sweet and salty flavors.
These cookies begin with traditional cookie dough, made with ingredients that are likely already in your pantry. Bits of caramel and butterscotch chips pack these cookies with an almost "smoky" flavor. I love adding a sprinkling of flaky salt after baking. It's the perfect sweet and salty pairing.
Tips for Making Butterscotch Cookies
- Reduce the amount of butter - I reduced the amount of butter in these cookies compared to many of my other cookie recipes. The cookies spread less, so they are thicker with a chewier texture.
- Add caramels - the baking caramel bits are perfect in this recipe, but I didn't have them, so I used regular caramels and cut them into small pieces.
- Use a cookie scoop - this keeps the cookies uniform in size, which helps them bake evenly.
- Chill the dough - chilling the dough helps prevent spreading. Along with reducing the amount of butter, this contributes to a thicker, chewier cookie.
- After baking, top with extra butterscotch chips. I also like adding some white chocolate chips and flaky salt to the top. It's pretty and delicious!
If you're craving a change from chocolate chip cookies, this caramel and butterscotch chip variety won't disappoint.
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Salted Caramel Butterscotch Chip Cookies
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Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- ½ cup unsalted butter (slightly softened)
- ¾ cup light brown sugar (lightly packed)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 11 ounces butterscotch chips (plus extra for topping)
- ½ cup caramel bits (about 12 caramels, cut into smaller pieces)
- white chocolate chips (for topping)
- flaked sea salt (for topping)
Instructions
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, light brown sugar, and granulated sugar. Mix until well combined, about 2 minutes. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
- With the mixer running, slowly add the flour mixture and mix until just combined. Stir in the butterscotch chips and caramel bits.
- Using a tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Put the sheet pan in the refrigerator and chill for one hour, or overnight.
- Preheat the oven to 350℉. Bake the chilled balls of cookie dough for 10-11 minutes until lightly brown around the edges. Immediately after removing from the oven, press a few butterscotch chips and white chocolate chips into the top of each cookie. Sprinkle with flaked sea salt. Let cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
- Store in an airtight container. The cookies will stay fresh for 3-4 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Karen Kuntz says
This looks super yummy. I wondered if you've ever made them in a 9 x 13? If that would affect the cooking time or temp? Thank you!
Abbey McDermott says
Hi Karen,
I haven't made these in bar form, but this should work fine. I would bake them at 350 degrees and start checking them for doneness at 18-20 minutes, although cookie bars often take up to 30 minutes. Start checking them early! I'd love to hear how they come out!